Kingfish holds up well on the barbecue, and pairs beautifully with a salad of celery hearts and borlotti beans. The fresh beans appear at farmers’ markets and grocers in late summer and early autumn, and need little cooking after podding.
- 800 gm skinless kingfish fillet, cut into 2cm pieces
- 1 small lemon, very thinly sliced, plus extra slices
- 1 tbsp olive oil, plus extra for drizzling
Borlotti and celery salad
- 200 gm fresh borlotti beans (about 400gm unpodded)
- 1 celery heart, thinly sliced, pale leaves reserved
- ¼ cup coarsely chopped flat-leaf parsley ½ lemon, thinly sliced,
- ½ lemon, thinly sliced, plus juice of ½ lemon
- 1 garlic clove, crushed
- 60 ml (¼ cup) extra-virgin olive oil
- 1For borlotti and celery salad, add beans to a saucepan of boiling water and cook until tender (5 minutes). Drain, then toss with celery heart and leaves, parsley, lemon slices and juice, garlic and oil, and season to taste.
- 2Preheat a barbecue to high. Thread kingfish onto skewers, alternating with lemon slices. Drizzle with oil, season to taste, and grill, turning occasionally, until fish is charred on all sides and almost cooked through (5 minutes).
- 3Place skewers on top of salad, season to taste with pepper and serve with extra lemon slices.